Beef and Vegetable Stuffed Squash

Ingredients:

• 5 large yellow, summer squash or green, zucchini
• 1/2 lb lean ground beef
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 1 can low sodium whole tomatoes (16 oz), drained and chopped
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Wash squash thoroughly.
2. Cut squash in half lengthwise. Scrape out about half of the insides, leaving a shell to fill. 
3. Coarsely chop up the insides you just scraped out and set aside.
4. Preheat oven to 350 degrees F.
5. Cook the ground beef, onion and green pepper in a large skillet until beef is browned, stirring to crumble.
6. Drain any grease out. Stir in chopped squash and tomatoes. 
7. Add salt and pepper, if desired.
8. Place squash shells in a 9x13 inch baking dish and spoon beef mixture into shells.
9. Bake at 350 degrees F for 25-30 minutes, or until squash is tender. 
10. Sprinkle with cheese and bake 5 more minutes.

Recipe modified from Texas WIC.org